Chocolate Chip Banana Bread with Raspberries

This is was something I saw on Pinterest the other day. I had to make it, even thought I’m not a huge banana bread fan, but banana chocolate chip bread with raspberry? Too interesting not to try.

Chocolate Chip Banana Bread with Raspberries via BakersRoyale

Raspberry and chocolate are always good together. So how is it in banana bread?

Chocolate Chip Banana Bread with Raspberries from BakersRoyale

It didn’t disappoint. And it’s better if you eat each slice warm—at least it is to me. There are just certain fruits I don’t like to bite into when cold once it’s baked, it’s a texture thing. Of course on par with most my desserts, my family gave it the big snub. And on par with my response to their snobbery. . . .I repurposed it.

Chocolate Chip Banana Bread with Raspberries by BakersRoyale

Yep, I took it and turned it into french toast – a favorite in my home. It worked. they devoured it. Yay, me.

Chocolate Chip Banana Bread with Raspberries_ BakersRoyale

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Chocolate Chip Banana Bread with Raspberries

Ingredients:

  • 1 3/4 cups unbleached, all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2  teaspoon kosher  salt (1/4 teaspoon if using regular salt)
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cups vegetable oil
  • 1/3 cup milk
  • 2 teaspoon vanilla extract
  • 1 1/2 cups bananas, mashed to pea-size lumps (about 3 medium bananas)
  • 1 cup chocolate chips
  • 6 oz. raspberries

Directions:

Preparation: Heat oven to 375 degrees F. Lightly cover a 9x5 loaf pan with non-stick bake spray.

  1. Sift together flour, baking powder and salt; set aside.
  2. Place eggs and sugar in a stand mixer bowl fitted with a whisk attachment, beat on medium high speed until light and fluffy, about 4 minutes. With the mixer running, slowly drizzle oil down the side wall of the bowl, continue with the milk followed by the vanilla extract. Turn off mixer. Gently fold in dry ingredients with a sturdy spatula or wooden spoon. Fold in mashed bananas, chocolate chips and raspberries.
  3. Pour batter into it loaf pan and bake at 350 degrees F  for 45-55 minutes or until inserted tooth pick from the center of the loaf comes out clean. Remove from oven and to a wire rack for to cool completely before removing from pan.

Comments

  1. says

    I love chocolate banana bread and have always wanted to add raspberries to my banana bread (strawberries, pineapple, peaches, pumpkin, and avocado have all been tried – but never raspberries) Pinned! So pretty!

    Reply

  2. says

    Oh so pretty! I am not normally a raspberries and chocolate girl, but with banana bread and especially warm, right out of the oven? That I could so do and fall in love with! Such gorgeous photos, Naomi! I need you to give me a lesson!

    Reply

  3. says

    How could your family snub something that looks that good? I love toasting banana bread. The edges get a bit crispy and the center is nice and warm. I’ve never put raspberries in my banana bread, must will definitely try it soon.

    Reply

  4. LauriM says

    I love a good banana bread and this one looks delish! I love the chocolate and raspberry combo and them in a moist flavorful banana bread should be amazing! Pinned

    Reply

  5. Deb says

    Hi, searching for a banana bread recipe that’s a bit different and this looks fab. Just one question when do you add the flour mixture? I could be missing something but it doesn’t seem to be mentioned, I assume you fold in before the choc and raspberries but just wanted to check?

    Thanks – trying it today

    Deb

    Reply

  6. Clarissa says

    The instructions don’t say how long to bake, just until toothpick comes out clean. Do you have a time estimate?

    Reply

  7. Shelly says

    This looks wonderful, and I’m planning to make it, but I feel it’s necessary to comment on the lack of attention to detail in this recipe! There are many writing errors and omissions! Many of them I can figure out on my own or guess, but you’ve omitted the baking temperature! You also never said when to combine the flour mixture in with the other ingredients. I’m an experience baker, so I can wing it with the omissions, but others may feel like they can’t attempt this with all the details that are missing!

    Reply

    • Shelly replied: — August 27th, 2013 @ 8:22 am

      Sorry, I meant the baking time, not temperature.

      Reply

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